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Baked Rip and Dip Chicken Strips

The one thing that matzoh has going for it is crunch, which makes it a fantastic breading for chicken. You put it through the food processor and grind it as fine as you’d like, and mix in some seasonings, and you have some awesome crunchy breading. This is great for us, because last Passover, before we even met, Ian bought an obscene amount of matzoh crackers, so I have a seemingly unending supply of crunch for my various dishes that call for it.

Baked Rip and Dip Chicken Strips

3 chicken breasts, cut into strips (not all the way through)

5 matzoh, blended

3 eggs, beaten

1 c flour

1 tbsp sriracha

2 tbsp garlic powder, divided

1 tbsp parsley

1 tsp chili powder

salt and pepper to taste

Preheat oven to 350°F. Place flour in one bowl or deep plate, eggs in another, and matzoh crumbs in a third. Add sriracha to eggs and mix well. Add one tablespoon garlic powder each to the flour and crumbs. Also add parsley and chili powder to the crumbs. Mix crumbs and seasonings well; mix flour and garlic powder well. Dip each chicken breast in flour, well-flouring between slices. Then, dip in egg, coating between slices. Finally, dip in crumbs, coating between slices. Place fully breaded breasts on a rack on a baking sheet, fanned out as much as possible, and bake 30 minutes. Serve with ketchup and ranch dressing for dipping.